Try Thai Food
Try Thai Food
I am bored. Bored with making dinner and having the same old, same old. My repertoire is rather pathetic, about a dozen tried and true that everyone is so bored of (but too lazy to cook anything different).
Then came the inspiration to have the month of November be Thai food – Thaivenmber! Opened my trusty Moosewood Restaurant New Classics and found Pad Thai. Thankfully we have a grocery store nearby that stocks everything on the list. Just to let you know, I made it last night and I am dreaming of making it again.
- 8 oz package of rice noodles
- 2 TB rice vinegar
- 2 TB soy sauce
- 1-2 tsp Chinese chili paste
- 1 TB tamarind concentrate
- ½ cup water
- 3 TB vegetable oil
- 8 oz firm tofu, cubed
- 1 cup diced red bell peppers
- 1 cup snow peas (I subbed in frozen peas :)
- 2 large eggs, lightly beaten
- 3 TB chopped fresh cilantro
Cook the rice noodles according to package directions. Combine the vinegar, soy sauce, chili paste, tamarind and water in a small bowl and set aside. Drain your noodles, rince in cold water and drain well again.
Have all the prepared ingredients nearby before you begin to stir fry.
Heat large wok or skillet, pour in 1 TB of oil and add tofu and stir fry, Add the bell peppers, snow peas and stir fry for 2 minutes. Remove tofu and veggies and set aside.
Add remaining 2 TB of oil, pour eggs in the centre and stir briskly for a few seconds. Add the reserved sauce, drained rice noodles, tofu, veggies and toss well. Cook for 3-4 minutes until the noodles are tender and the mixture is dry. Transfer to large platter and garnish with cilantro, lime wedges and a spring of peanuts.
Easy peasy and it was delicious. I threw in bean sprouts and omitted the peanuts. And I doubled the sauce because I know my family and sauciness is always a plus and I am glad I did. You can vary the heat levels with the chili paste, this is the ultimate winter dish and so much more cost effective than getting local take away. You could sub any noodles if you didn’t have rice noodles but keep the lime wedges, it was so good to squeeze fresh lime all over the dish.
Just let me know when you’re coming over for dinner and I’ll make this, soooo good!
Caron is one of the blooms of Two Blooms Design Studio Est. 2002. She is the dreamer, production manager, self taught chef and the social media wannabe. Caron is married to the word adventure and she will never stop dreaming.